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1
Grease/butter/Non-stick spray a 9 by 13-inch glass baking dish and set aside.
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2
Preheat the oven to 350 degrees F.
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3
Spread the oats, flax seeds and walnuts onto a half-sheet pan.
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4
Place in the oven and toast for 15 minutes, stirring occasionally.
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5
In the meantime, combine the honey, peanut butter, banana, vanilla extract, cinnamon and salt in a medium saucepan and place over medium heat.
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6
Cook until warm and combined.
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7
Let cool slightly, then mix in apple butter and egg.
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8
Mix wheat flour, Fiber-One, and sunflower seeds in a large bowl.
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9
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F.
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10
Add the toasted oat mixture to the large bowl with the other dry ingredients.
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11
Pour liquid mix into dry mix and thoroughly combine.
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12
Stir in the raisins and chocolate chips.
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13
Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish (be sure to press very firmly.
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14
I used a bacon press) and place in the oven to bake for 25 minutes.
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15
Remove from the oven (I gave it another short pressing here) and allow to cool for about 10 minutes.
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16
Cut into bars (leave in baking dish) and allow to finish cooling.
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17
Use a sheet pan to flip bars out and wrap in plastic wrap.
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18
Store in fridge.
